CN111264253A - Method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation - Google Patents
Method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation Download PDFInfo
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G13/00—Protecting plants
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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Abstract
The invention relates to the technical field of fruit postharvest disease control, in particular to a method for controlling penicilliosis of kiwi fruits by high-energy electron beam irradiation. The incidence time of the penicilliosis of the kiwi fruits treated by the electron beam with proper dosage is delayed, the disease spot diameter is reduced, the disease index is reduced, the rotting rate is reduced, the fresh fruits can be stored for a longer time at low temperature, the storage life of the fresh fruits can be obviously prolonged, the high edible quality is maintained, and the safety is higher. The method adopted by the invention comprises the following steps: artificially inoculating (infecting) expanded penicillium to kiwi fruits harvested normally and mature, air-drying, flatly paving in an irradiation tray in a single layer mode, conveying into a high-energy electron beam irradiation field for irradiation treatment, and putting into a plastic bag for low-temperature storage after irradiation.
Description
Technical Field
The invention relates to the technical field of fruit postharvest disease control, in particular to a method for controlling penicilliosis of kiwi fruits by high-energy electron beam irradiation.
Background
The kiwi fruit is rich in nutrition, contains various nutrient substances such as sugar, protein, polyphenol compounds, mineral substances, amino acid, vitamins and the like, is known as the king of fruit, and is considered as the fruit with high health care value due to the rich plant nutrient components and strong antioxidant capacity. Meanwhile, the kiwi fruits are typical breathing transition fruits, have thin and juicy skins, and are easy to soften and rot after being picked. Particularly, the fruits can be rotten due to mould infection in the later storage period, and the penicilliosis is a common infectious disease in the storage period of the kiwi fruits. Penicillium expansum (Penicillium expansum) is the most common pathogenic bacterium causing penicilliosis of postharvest kiwifruit, and is very easy to invade from fruit wounds and other pathogenic bacterium infection points; and in the later period of storage, the fruits are easy to suffer from infection of penicillium expansum due to weakened self-resistance.
At present, in the commercial storage of kiwi fruits, low-temperature refrigeration is mainly adopted, but the penicillium diseases are difficult to effectively prevent and treat by physical refrigeration, and drug-resistant strains and chemical agent residues are generated due to excessive use of bactericides, so that the environment is seriously polluted and the human health is threatened.
The irradiation technology is used as a cold sterilization technology, can kill pathogenic microorganisms in fruits, and avoids the influence of heat treatment and chemical treatment on the physical and chemical properties of foods and the residue problem of chemical bactericides. The electron beam irradiation technique is different from60The irradiation of Co-gamma ray is carried out,60co irradiation is irradiation treatment by gamma rays released by radioactive isotopes; the principle of electron beam irradiation is that low-energy or high-energy electron beam rays generated by an electron accelerator directly damage the inside of living biological cells through high-energy pulses or cause water and small molecular substances to be subjected to radiolysis through indirect action to generate active free radicals such as-H, -OH and the like, and the active free radicals react with substances in the nucleus to generate cross-linking reaction. The electron beam irradiation technology can prolong the storage period, maintain the original physicochemical quality of food, is convenient, quick, safe and environment-friendly, and becomes a means for solving the safety problem of food at presentOne of the effective methods is described.
Therefore, the research and development of an effective, safe and green Chinese gooseberry penicillium disease control technology has important significance for the Chinese gooseberry storage and preservation industry, the problem of rotting and loss in storage can be solved, and the edible safety of the Chinese gooseberries can be ensured.
Disclosure of Invention
In view of the above, the invention provides a method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation, which delays the onset time of penicilliosis of kiwi fruits treated by electron beams with proper dosage, reduces the diameter of disease spots, reduces the disease index, reduces the rotting rate, prolongs the storage time of fresh fruits at low temperature, can obviously prolong the storage life of fresh fruits, maintains higher edible quality and has higher safety.
In order to solve the problems in the prior art, the technical scheme of the invention is as follows: a method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation is characterized in that: the method comprises the following steps: artificially inoculating (infecting) expanded penicillium to kiwi fruits harvested normally and mature, air-drying, flatly paving in an irradiation tray in a single layer mode, conveying into a high-energy electron beam irradiation field for irradiation treatment, and putting into a plastic bag for low-temperature storage after irradiation.
The high-energy electron beam irradiation field adopts a high-energy electron beam generated by a 10MeV/20kW high-energy electron beam linear accelerator for irradiation treatment, the frequency of the accelerator is 57Hz, and the running speed of the tray is 7 m/min.
The irradiation dose of the irradiation treatment is 0.4-1.2 kGy.
The low-temperature storage comprises the following steps: the temperature is 0-1 ℃, RH 90% -95% in a refrigerator, and the PE bag is sealed by a rubber band for refrigeration after 48 hours.
The plastic bag is a PE bag with the thickness of 0.03 mm.
The artificial inoculation mode is infection.
The above kiwi fruit is Haiwoded and Asia kiwi fruit.
Compared with the prior art, the invention has the following advantages:
1. the electron beam irradiation treatment obviously inhibits penicilliosis caused by penicillium expansum: the Chinese gooseberry is subjected to electron beam irradiation treatment with different doses, occurrence and development of penicillium expansum on fruits can be remarkably inhibited, in a low-temperature refrigeration period, fruit rot diseases caused by penicillium expansum are remarkably reduced, the diameter of disease spots is correspondingly reduced, the disease index is reduced, and the storage period is prolonged;
2. the electron beam irradiation treatment can effectively induce the disease resistance of the fruit to be enhanced: the electron beam treatment can enhance the activity of protective enzyme in the kiwi fruit, improve the content of resistant substances, maintain and even enhance the normal defense mechanism of the kiwi fruit, improve the self disease resistance of the kiwi fruit, delay the disease time and reduce the disease rate and the disease degree;
3. the electron beam irradiation treatment can effectively maintain the fruit quality and delay the after-ripening and aging: after the fresh kiwi fruits are treated by high-energy electron beams with the dosages of 0.4, 0.8 and 1.2KGy, the fresh kiwi fruits are stored and preserved under the condition of refrigeration, the storage period of the Haiword kiwi fruits can be effectively prolonged to 180 days, the storage period of the Asia fruits to 150 days, the quality of the fruits such as pulp hardness, soluble solid content, weight loss rate, VC content and other indexes are stable and good, the electron beam irradiation treatment maintains good flavor, taste and pulp color of the kiwi fruits, and the after-ripening and aging of the fruits are delayed.
Drawings
FIG. 1 shows the hypha and spore morphology of Penicillium expansum (300 times for A-D and 1000 times for a-D) in the middle disease stage (45D) of Actinidia arguta (L.) with high-energy electron beam irradiation, and A-a is comparison; B-B is irradiation of 0.4 kGy; C-C is irradiation of 0.8 kGy; D-D is irradiation of 1.2 kGy;
FIG. 2 is a graph showing the effect of electron beam irradiation treatment on PAL activity of Penicillium expansum in the refrigerated stage of Haiwodd kiwi fruit;
FIG. 3 is the effect of electron beam irradiation treatment on the polyphenol content of Penicillium infection in the refrigerated stage of Haiwodd kiwi fruit;
FIG. 4 is the effect of electron beam irradiation treatment on the fruit hardness of Penicillium Fuwold kiwifruit in the cold storage period;
FIG. 5 is the effect of electron beam irradiation treatment on the weight loss rate of Penicillium Fuwold kiwifruit during the cold storage period;
FIG. 6 is the effect of electron beam irradiation treatment on the VC content of Penicillium Fulvidescens kiwifruit infected with extended penicillium;
FIG. 7 is a graph of the effect of electron beam irradiation treatment on PAL activity of Actinidia arguta infecting Penicillium expansum;
FIG. 8 is a graph showing the effect of electron beam irradiation treatment on the polyphenol content of Actinidia arguta infecting extended penicillium;
FIG. 9 is a graph showing the effect of electron beam irradiation treatment on the hardness of Actinidia arguta fruits infesting extended penicillium;
FIG. 10 is the effect of electron beam irradiation treatment on the weight loss rate of Actinidia arguta infecting extended penicillium;
FIG. 11 is a graph showing the effect of electron beam irradiation treatment on VC content in Actinidia arguta infecting extended penicillium.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present invention and are not intended to limit the present invention.
The electron beam irradiation can obviously enhance the induction effect of the fruit on the resistance of the penicillium, improve the activity of the resistant enzyme and the content of disease-resistant substances, inhibit the growth of penicillium hyphae, reduce the incidence rate of the fruit in the storage period, reduce the diameter of disease spots, reduce the disease index, delay the attack time and maintain the quality of the fruit, thereby being an effective method for preventing and treating the penicillium of the kiwi fruit.
The invention relates to a method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation, which comprises the following steps:
artificially inoculating (infecting) extended penicillium to fructus Actinidiae chinensis which is normally mature and harvested (SSC 6.0% -6.5% during harvesting), soaking the inoculated group in 2% sodium hypochlorite for 2min, washing with sterile water for 2 times, air drying, uniformly taking 4 points at the equator position of the fruit, pricking small holes with depth of 4mm with 1mm diameter sterilized toothpicks, placing fructus Actinidiae chinensis in a position with concentration of 1 × 106Soaking cfu/mL spore suspension for 5min, air drying, spreading in irradiation tray, and delivering into high-energy electron beam irradiation field (10 times for high-energy electron beam irradiation field)Irradiating the high-energy electron beam generated by the MeV/20kW high-energy electron beam linear accelerator, wherein the frequency of the accelerator is 57Hz, the running speed of a tray is 7m/min, the irradiation dose is 0.4-1.2kGy, the high-energy electron beam is filled into a PE bag with the thickness of 0.03mm for low-temperature storage after irradiation, the refrigeration temperature is 0-1 ℃, RH 90% -95%, and the PE bag is sealed by a rubber band for refrigeration after 48 hours.
The above kiwi fruit is Haiwoded and Asia kiwi fruit.
The method delays the onset time of the penicilliosis by 15 days, the incidence rate is only 10-20% of the contrast, the diameter of the disease spot is 50-60% of the contrast, the disease index is 20-30% of the contrast, the resistance induction effect is 2-3 times of the contrast, the storage period is prolonged by 45 days, and the quality is better maintained. The electron beam irradiation treatment can effectively inhibit the spore germination and the hypha growth of the penicillium and effectively prevent and control the penicillium disease of the kiwi fruit.
Experimental example:
a method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation comprises the following steps: normally mature and harvest the kiwi fruits (SSC 6.0% -6.5% in the harvest); one group was untreated as a control and one group was the vaccinated group. Soaking in 2% sodium hypochlorite for 2min, washing with sterile water for 2 times, air drying, uniformly picking 4 points at the equator of the fruit, pricking small holes with depth of 4mm with 1mm diameter sterilized toothpick, and placing fructus Actinidiae chinensis at concentration of 1 × 106Soaking cfu/mL spore suspension for 5min, air drying, and dividing the inoculated groups into three groups according to different irradiation doses. After the fruits of the control group and the inoculated group are subjected to high-energy electron beam irradiation treatment with different set doses (0, 0.4, 0.8 and 1.2kGy), the fruits are packaged by PE bags with the thickness of 0.03mm, are refrigerated in a refrigerator with the temperature of 0-1 ℃ and the relative humidity of 90-95 percent, are precooled to 0-1 ℃ within 48h, are sealed by rubber bands and are refrigerated and preserved, relevant indexes are measured at regular intervals, and the inhibition effect of electron beam irradiation on the penicilliosis of the kiwi fruit is analyzed.
The electron beam irradiation treatment method comprises the following steps: the device used for irradiation is a 10MeV/20kW high-energy electron beam linear accelerator; the frequency of the accelerator is 57Hz, and the running speed of the tray is 7 m/min; the kiwi fruits are flatly paved in a metal tray on a conveyor belt in a single layer mode and conveyed into an irradiation chamber for irradiation treatment. According to the experimental design, the irradiation dose is respectively set to be 0.4, 0.8 and 1.2kGy, after irradiation is finished, the PE bag is packaged by a PE bag with the thickness of 0.03mm, the PE bag enters a refrigeration house with the temperature of 0-1 ℃ and the RH of 90% -95%, and after 48 hours, the PE bag is bound by a rubber band for long-term storage.
Compared with kiwi fruits which are not subjected to electron beam irradiation treatment and are only refrigerated at the temperature of 0-1 ℃ and RH 90-95%, the incidence time of Penicillium disease of Haiword fruits which are subjected to electron beam treatment and low-temperature preservation is delayed by 15 days, the storage period is prolonged by 15-30 days, the diameter of lesion spots is remarkably reduced, the weight loss rate is remarkably reduced, better pulp hardness and soluble solid content are maintained, the activity of Phenylalanine Ammonia Lyase (PAL) in protective enzyme is increased, the activity peak appears 15 days ahead of time and the peak value is increased, and the content of polyphenol of resistant substances is increased.
Experiments prove that: the high-energy electron beam irradiation technology can obviously prolong the storage period of the kiwi fruit, reduce the incidence rate of the penicilliosis and maintain better fruit quality, and is a more green and efficient method for preventing and treating the penicilliosis of the kiwi fruit.
1. Materials and methods
Preparation of penicillium expansum spore suspension:
inoculating strain on PDA plate culture medium for activation before use, picking out mould in logarithmic growth phase, and preparing with sterile water to obtain a concentration of 1 × 106cfu/mL of suspension is ready for use.
The kiwi fruits for testing are Asia-Uygur and Hayward varieties in delicious kiwi fruits, are collected from the provinces from Shaanxi to counties, are collected when the soluble solid content of the Asia-Uygur and Hayward reaches 6% -6.5%, and are picked when damaged, deformed, sun-burned, overlarge and undersize fruits are removed, and kiwi fruits which are free of mechanical damage, plant diseases and insect pests and similar in fruit shape are selected. Collecting, placing in the shade outside the refrigerator for 24 hr to remove field heat, dividing into 4 groups, soaking in 2% sodium hypochlorite for 2min, air drying at room temperature, uniformly taking 4 points at equator, pricking with 1mm diameter sterilized toothpick to obtain 4mm small holes, placing 4 groups of fructus Actinidiae chinensis in a concentration of 1 × 106Soaking cfu/mL spore suspension for 5min, and air drying. Loading into plastic basket, and carrying to irradiation plant for irradiation treatment with irradiation dose of 0 (control), 0.4, 0.8, and 1.2kGy respectively. After irradiation, the mixture is transported back to a cold storage and is treated at the temperature of 0-1 ℃ and RH 90% -95%Storing in a cold storage.
Randomly selecting 15 fruits per 15 days in each treatment group, and measuring related indexes until the measured hardness of the fruits is less than or equal to 0.5kg/cm2When it is time, the test is ended.
Measuring the hardness of the fruit by using a TAXT PLUS/50 physical property measuring instrument, and measuring the content of Soluble Solids (SSC) by using a digital display refractometer; measuring Vc content by high performance liquid chromatography; the rotting rate is calculated by a numerical method; the lesion diameter is measured by the cross method.
High-energy electron beam irradiation effect on controlling penicilliosis of Haiwoder and Asia kiwi fruit in storage period
1. The prevention and treatment effect of high-energy electron beam irradiation on the penicilliosis of the Haiword kiwi fruit in the storage period is explored:
the main diseases of the picked kiwi fruits in the storage period comprise penicilliosis, stalk rot and soft rot, but the main diseases of the kiwi fruits causing rot are different due to different growing environments of the kiwi fruits. According to the test, expanded penicillium is inoculated on the Haiwoded kiwi fruit, and the Haiwoded kiwi fruit is subjected to irradiation treatment by electron beams with the doses of 0, 0.4, 0.8 and 1.2kGy respectively and then stored under the conditions of low temperature of 0-1 ℃ and RH 90% -95%, so that the indexes of morbidity, lesion diameter, disease index, disease resistance induction effect and the like are measured, and the control effect of the electron beam irradiation treatment on the Penicillium of the Haiwoded kiwi fruit is researched.
TABLE 1 Effect of different doses of Electron Beam irradiation on Haiward Kiwi fruit morbidity (%)
Note: the control group is kiwi fruit inoculated with extended penicillium.
The electron beam irradiation treatment has obvious inhibition effect on the Penicillium disease of Haiword kiwi fruit. As shown in Table 1, after the extended penicillium is inoculated on the kiwi fruits, the kiwi fruits of a control group begin to attack when being stored for 38 days, and the incidence rate reaches 100%; the incidence of the fruits subjected to electron beam irradiation treatment of 0.4kGy, 0.8kGy and 1.2kGy in the storage period is greatly reduced, the incidence of the fruits does not reach 100% at the end point of storage, the fruits 53d in the groups subjected to electron beam irradiation treatment of 0.8kGy and 1.2kGy begin to attack, and the attack time is delayed by 15 d. Therefore, the incidence of the penicilliosis of the kiwi fruit caused by the penicillium expansum can be obviously inhibited by the electron beam treatment, wherein the treatment effect of 0.8kGy is the best, the incidence is the lowest, and the storage period is the longest.
TABLE 2 Effect of different doses of Electron Beam irradiation on Haiword Kiwi fruit lesion diameter (mm)
The diameter of the lesion spot reflects the growth condition of the penicillium to a certain extent, and the larger the diameter of the lesion spot is, the faster the penicillium reproduction speed is, and the worse the resistance of the kiwi fruit to the penicillium is reflected indirectly; conversely, smaller lesions indicate better resistance of kiwifruit. As shown in Table 2, the lesion diameter increased with the increase in storage time. After the extended penicillium is inoculated to the kiwi fruits, the diameters of diseased spots of the kiwi fruits in a control group (non-irradiated) are the largest, the disease is the most serious, and the disease is obviously larger than that of each irradiated group. The irradiation treatment can effectively reduce the disease spot diameter, the disease spot diameter of the 0.8kGy irradiation treatment group fruit is the minimum at each sampling time point in the storage period, and the storage period is the longest. The control effect of the electron beam irradiation of 0.8kGy on the penicilliosis of the kiwi fruit is optimal.
TABLE 3 influence of different doses of electron beam irradiation on Haiword kiwi fruit disease index
The disease index reflects the severity of fruit diseases, and the smaller the disease index is, the better the inhibition effect of electron beam irradiation on penicilliosis is. As shown in Table 3, the disease index of the fruits in the 0.8kGy irradiation-treated group was the lowest during storage, reflecting that the disease resistance of the fruits in the 0.8 kGy-treated group was higher than that of the other three groups. At 143d, the disease index of the control group fruits was 97.14, which was 2.17 times, 5.10 times and 3.04 times that of the fruits of the irradiation treatment groups of 0.4kGy, 0.8kGy and 1.2 kGy. The electron beam irradiation treatment has obvious effect of preventing and treating the Penicillium maritime Waldstein, and the electron beam irradiation can obviously inhibit the growth and the propagation of Penicillium expansum and prevent the occurrence of Penicillium disease. The radiation treatment of 0.8kGy has the best effect on preventing and treating the penicilliosis.
TABLE 4 Effect of Electron Beam irradiation on Haiword Kiwi fruit resistance Induction Effect (%) (see above)
As shown in table 4, the induction effect of the 3 doses of electron beam irradiation treatment is positive, which indicates that the electron beam irradiation treatment improves the resistance of the kiwi fruit to penicilliosis. Since the control fruit test was terminated at 143d, and the lesion diameter was counted up, the induction effect was only calculated to 143 d. The 0.8kGy electron beam irradiation treatment has higher induction effect in the storage period, which shows that the induction resistance of the 0.8kGy irradiation treatment to the penicilliosis of kiwi fruits is strongest, and the effect of controlling the penicilliosis is best.
2. The prevention and treatment effect of high-energy electron beam irradiation on the penicilliosis of the kiwi fruit in the storage period is explored:
the extended penicillium is inoculated on the kiwi fruit yata, and then the kiwi fruit yata is respectively irradiated by electron beams with the dosage of 0, 0.4, 0.8 and 1.2kGy and stored at the temperature of 0-1 ℃ and the RH 90-95 percent, and the prevention and treatment effect of the electron beam treatment on the penicillium of the kiwi fruit yata is researched through the morbidity, the lesion diameter, the disease index, the induction effect and the inhibition effect on spores and hyphae of the penicillium.
TABLE 5 Effect of different doses of Electron Beam irradiation on the fruit morbidity (%) of Actinidia yata
Note: the control group is kiwi fruit inoculated with penicillium expansum.
The electron beam irradiation treatment has obvious control effect on the penicilliosis of the actinidia arguta. As shown in Table 5, after the extended penicillium is inoculated to the Actinidia arguta, the control group fruits begin to attack at the time of storage for 38 days, the incidence rate reaches 100%, the control group fruits are quickly attacked, and the fruits are completely softened and rotten at the time of 113 days; the incidence rate of the fruits in the 0.4kGy treatment group at 113d is 76.67%, the fruits are totally softened and reach the storage end point, but the incidence rate does not reach 100%; the incidence rate of the fruits subjected to the electron beam irradiation treatment of 0.8kGy reaches 100% at 143 d; the 1.2kGy treated group fruit reached 100% incidence at 83 d. Therefore, the incidence of the penicilliosis of the kiwi fruit caused by the penicillium expansum can be obviously inhibited by the electron beam irradiation treatment, wherein the control effect of the 0.8kGy treatment on the penicilliosis is the best.
TABLE 6 Effect of different doses of Electron Beam irradiation on the lesion diameter (mm) of Actinidia yata
As shown in Table 6, the electron beam irradiation treatment of different doses has the effect of remarkably inhibiting penicilliosis of actinidia arguta. Compared with the control, the electron beam irradiation treatment obviously inhibits the growth and the reproduction of penicillium and reduces the lesion diameter of the fruit. Except 68d, the control group had significantly larger fruit lesion diameter than each irradiation treatment group (p < 0.05); the incidence of disease in the fruits irradiated with the dose of 0.4 and 1.2kGy is low 3 months before storage, and the incidence of disease in the fruits irradiated with the dose of 0.8kGy is low 3 months later.
TABLE 7 Effect of different doses of Electron Beam irradiation on the disease index of Actinidia yata
The disease index is one of the main indicators for evaluating the fruit morbidity. As shown in table 7, the disease index of the control group fruits was significantly greater (p <0.01) than that of the fruits of each irradiation group at 38d, and the disease index was significantly greater (p <0.05) than that of the 0.4kGy and 0.8kGy treatment groups after 53d treatment of 1.2kGy, consistent with the incidence rate results. The disease index of the fruits was significantly less (p <0.05) for the 0.8kGy treated group than for the other three groups. Shows that the electron beam irradiation treatment has different degrees of inhibition effect on the pathogenic capability of penicillium expansum.
TABLE 8 Effect of Electron Beam irradiation on the disease resistance Induction Effect (%) of Actinidia arguta fruit
As can be seen from Table 8, the induction effect of the 1.2kGy irradiation treated group was significantly greater in all of the groups from 38 to 113d than in the other two groups, except that the induction effect of the 1.2kGy irradiation treated group was less in 38d, but the incidence rate of the 1.2kGy irradiation treated group was significantly higher than that of the other treated groups. Of 0.4kGy and 0.8kGy, the induction effect was higher in the 0.4kGy treated group than in the 0.8kGy treated group before 83 days, indicating that the disease resistance of kiwifruits can be increased by the 0.4kGy treatment, but the induction effect is maintained for a longer time in the 0.8kGy irradiated group from the long-term effect. In conclusion, the electron beam irradiation treatment with the appropriate dose can improve the induction effect of the kiwi fruits on the penicilliosis and improve the disease resistance of the fruits on the penicilliosis.
FIG. 1 shows the growth of Penicillium Funginum of Actinidia arguta fruit stored for 45d, wherein the density of hyphae was low in the 0.8kGy treated group and the number of spores near the hyphae was less than 0.4kGy, as seen in the low magnification (300X) and in the control group. Although the number of spores around the hyphae was small under the low magnification of 1.2kGy, the hypha density was higher than that in the 0.8 kGy-treated group. Under 1000 times, the control group Penicillium expansum can be clearly seen to have more spores and thicker hyphae, and the number of conidia is obviously reduced along with the increase of the irradiation dose in the irradiation treatment group. Therefore, the electron beam irradiation treatment can effectively inhibit the germination of conidia of the penicillium and the growth of hyphae, thereby preventing and treating the occurrence and the development of penicillium diseases.
Research on PAL enzyme activity, total phenol content and main quality index change related to resistance of Haiword kiwi fruit:
after the Haiward kiwi fruits are irradiated by electron beam dosage of 0, 0.4, 0.8 and 1.2kGy and stored at the temperature of 0-1 ℃ and at the temperature of RH 90% -95%, the influence of high-energy electron beam treatment on the self disease resistance and the quality of the Haiward kiwi fruits infected with extended penicillium is researched, the change of the self disease resistance is shown by the activity change of resistance enzyme PAL and the change of the polyphenol content of resistance substances, and the change of the fruit quality is shown by the content of VC and SSC of the fruits and the change of the pulp hardness.
1) Effect of Electron Beam irradiation treatment on the PAL Activity of Haiword Kiwi fruit inoculated with Penicillium expansum
Phenylalanine Ammonia Lyase (PAL) is an enzyme present in plants that is involved in combating infection by pathogenic microorganisms. PAL enzyme is the first key enzyme in phenylpropanoid metabolic pathway and is closely related to the formation of phytoalexins and phenolic compounds. As shown in FIG. 2, two activity peaks appeared in PAL activity of all fruits during the whole storage period, the activity peaks appeared at 30d and 90d in the 0.8kGy and 1.2kGy irradiation groups PAL and at 15d and 105d in the 0.4KGy irradiation group; the control group showed activity peaks at 30d and 120 d. The peak emergence time is advanced by the irradiation treatment of 0.4 kGy; the PAL activity of the fruits is greatly improved by the irradiation treatment of 0.8 and 1.2kGy, and the PAL activity is obviously more than that of the 0.4kGy treatment group and the control group (p <0.05) at 30d and 90d, but the PAL activity is not obviously different between the two groups.
2) Influence of electron beam irradiation treatment on content of Haiword kiwi total phenols inoculated with extended penicillium
After the Chinese gooseberry is infected by the penicillium, a self defense system can react to resist the occurrence of diseases. When infected by exogenous microorganisms, the self defense mechanism can generate more disease-resistant substances to resist diseases, and polyphenol is one of the resistant substances. As can be seen from FIG. 3, the polyphenol content of the kiwi fruits in the storage period is in a trend of increasing firstly and then decreasing; the electron beam irradiation treatment before 105d obviously improves the polyphenol content (p is less than 0.05) of the kiwi fruit, the polyphenol content of the kiwi fruit in each irradiation treatment group is higher than that of a control group, and the content peak value of the 0.8kGy irradiation group is the largest. Therefore, the irradiation treatment can enable the fruits to accumulate more resistant substances to resist the occurrence of diseases, namely, the electron beam irradiation treatment can improve the content of polyphenol, which is the resistant substance, in the kiwi fruits, so that the disease resistance of the fruits to the penicilliosis is enhanced.
3) Influence of electron beam irradiation treatment on fruit hardness of Haiword kiwi fruit inoculated with extended penicillium
Fruit firmness is one of the important indicators for measuring the ripeness and texture quality of fruits. As shown in FIG. 4, the firmness of the 4 groups of fruits decreased with the increase of storage time. In the first 120d, the difference of fruit hardness among groups is not obvious, and the fruit hardness of each electron beam irradiation treatment group is higher than that of a control group. The storage period of the kiwi fruits in the control group is 150 days at low temperature of 0-1 ℃ and RH 90% -95%, the storage period of the fruits in the irradiation treatment groups of 0.4 and 1.2kGy reaches 165 days, the storage period of the fruits in the irradiation treatment group of 0.8kGy reaches 180 days, and the hardness of the fruits is still 0.73kg/cm after reaching 180 days2Therefore, the electron beam irradiation treatment can maintain the hardness of the kiwi fruits infected by penicilliosis in the storage period.
4) Influence of electron beam irradiation treatment on weight loss rate of Haiword kiwi fruit inoculated with extended penicillium
The weight loss rate can reflect the respiration consumption and transpiration water loss speed of the fruits, namely the physiological metabolism strength of the fruits, and the larger the weight loss rate is, the more vigorous the physiological metabolism is, the faster the after-ripening aging is and the weaker the disease resistance is. As shown in fig. 5, the weight loss rate of kiwi fruits in the control group and each treatment group increased with the increase of storage time, wherein the weight loss rate of kiwi fruits in the control group was higher than that of kiwi fruits in the treatment group subjected to electron beam irradiation. After 75d, the weight loss rate of the control group was significantly higher than that of the other three groups (P < 0.05). In the storage process, the weight loss rate of the fruits of each electron beam irradiation treatment group is slowly increased, and the weight loss of the fruits of the control group is rapidly increased. There were no significant differences between the three doses (P <0.05) except that the 1.2kGy irradiation group was significantly greater than the 0.4kGy irradiation group at 45d and 60 d. The weight loss ratios of the control groups were 4.17, 4.04 and 4.13 times that of the 0.4, 0.8, 1.2kGy irradiated groups at 150d of storage. Therefore, the weight loss rate of fruits in the storage period can be effectively reduced by treating the Chinese gooseberries infecting the penicillium through electron beam irradiation.
5) Influence of electron beam irradiation treatment on content of soluble solid of Haiword kiwi fruit inoculated with extended penicillium
TABLE 9 Effect of Electron Beam irradiation treatment on Haiword Kiwi soluble solids content
Soluble Solids (TSS) content is an important indicator for determining fruit ripening, which affects the shelf quality and storability of the fruit. As can be seen from Table 9, the TSS content of the control group was greater than that of the irradiation-treated group at the time points other than 60d and 105d, and the TSS content of the irradiation-treated group was greater than that of the control group at all the remaining time points. The electron beam irradiation can keep the high TSS content of the kiwi fruits in the storage period.
6) Influence of electron beam irradiation treatment on VC content of Haiword kiwi fruit inoculated with extended penicillium
As can be seen from FIG. 6, with the increase of the storage period, the VC content of the fruits is in a decreasing trend, the VC content of the fruits in the irradiation treatment group is remarkably reduced at 15d, and no remarkable difference (p is less than 0.05) exists between the fruits in each irradiation group and the control group after 30d, and it can be seen from the whole storage process that the irradiation treatment group can maintain the higher VC content in the kiwi fruits by the treatment of 0.4 and 0.8 kGy.
The research on the activity, the total phenol content and the change of main quality indexes of PAL enzyme related to resistance of the Actinidia arguta:
after the Actinidia arguta is irradiated by electron beam doses of 0, 0.4, 0.8 and 1.2KGy respectively, the Actinidia arguta is stored at the temperature of 0-1 ℃ and at the temperature of RH 90% -95%, the influence of high-energy electron beam treatment on the self-disease resistance and the quality of Actinidia arguta fruits infected with extended penicillium is researched, the change of the self-disease resistance is shown through the activity change of resistance enzyme PAL and the change of polyphenol content of resistance substances, and the change of the fruit quality is shown through the content of VC and SSC of the fruits and the change of pulp hardness.
1) Effect of Electron Beam irradiation treatment on PAL Activity of Actinidia arguta infecting extended Penicillium
As can be seen from FIG. 7, the PAL activity of the 1.2kGy irradiated fruit reaches the peak value at 15 days, has strong stress response, and reaches the activity peak at 120 days along with the extension of the storage time; the other 3 groups of fruits have only one obvious activity peak, the PAL activity of the fruits of the control group reaches a peak value at 60d, the PAL activity of the irradiation treatment groups of 0.4kGy and 0.8kGy reaches a peak value at 90d, and the PAL activity of the fruits of the electron beam irradiation treatment groups is greater than that of the fruits of the control group except for 60 d. The electron beam irradiation can enhance the activity of a resistance enzyme PAL in the kiwi fruit, enhance the resistance of the kiwi fruit to extended penicillium, maintain the good quality of the kiwi fruit, prolong the storage period of the kiwi fruit and reduce the occurrence of diseases.
2) Influence of electron beam irradiation treatment on total phenol content of Actinidia yata inoculated with extended penicillium
The content of the total phenols is closely related to the antioxidant capacity and the disease resistance of the fruits. As can be seen from fig. 8, the polyphenol content of the kiwi fruits in the storage period is in a trend of increasing first and then decreasing, compared with the control group, each electron beam irradiation treatment group can significantly increase the polyphenol content of the kiwi fruits, and the polyphenol content of the 1.2kGy irradiation group in the whole storage period is generally higher than that of other treatment groups.
3) Effect of Electron Beam treatment on fruit hardness of Actinidia arguta infecting extended Penicillium
As shown in FIG. 9, the firmness of the 4 groups of fruits decreased with the increase of the storage time. After 30d, the hardness of the fruits of each electron beam irradiation group is greater than that of the control group; the hardness of the control group fruit at 120 days is 0.42kg/cm2And finishing the storage test; the fruit hardness of the 0.8 and 1.2kGy irradiation groups at 120d is obviously higher than that of the control group and the 0.4kGy irradiation group. The storage period of the fruits in the 0.4kGy irradiation group reaches 120d, the storage period of the fruits in the 0.8 and 1.2kGy irradiation groups reaches 150d, and the hardness of the fruits is 0.68kg/cm when the fruits in the 0.8kGy irradiation group reach 150d2. From this analysis, it was found that electron beam irradiation treatment can maintain fruit firmness during storage due to extended penicilliosis.
4) Influence of electron beam irradiation treatment on weight loss rate of fruit of Actinidia arguta infecting extended penicillium
As shown in fig. 10, the weight loss rate of kiwifruit increased with the storage time, wherein the weight loss rate of the control group fruit was higher than that of each irradiation group kiwifruit. After the storage for 30 days, the control group is obviously higher than other three groups (P is less than 0.05), the weight loss of the fruits of the 0.4kGy irradiation group is the slowest to increase before 60 days, the weight loss of the fruits of the 0.8kGy irradiation group is the slowest to increase, and the weight loss of the fruits of the control group is rapid to increase in the whole storage period. At 120d, the fruit weight loss ratio of the control group was 1.77, 1.92 and 1.82 times that of the 0.4, 0.8, 1.2kGy irradiated group. Therefore, after the kiwi fruits infected with penicillium are treated by the electron beam, the weight loss rate of fruits in the storage period can be effectively reduced, and the commodity value and the sensory quality of the kiwi fruits are improved.
5) Effect of Electron Beam irradiation treatment on TSS of Actinidia arguta fruit inoculated with extended Penicillium
TABLE 10 Effect of Electron Beam irradiation treatment on TSS (%) of Actinidia yata fruit
As can be seen from Table 10, the TSS content of the kiwi fruits tends to increase first and then decrease in the storage process, the electron beam irradiation treatment can maintain the high TSS content of the kiwi fruits, and the TSS of the kiwi fruits irradiated by 0.4kGy is significantly larger than that of the kiwi fruits of other three groups (p is less than 0.05) during the period of 30-105d, so that the kiwi fruits have good flavor.
6) Influence of electron beam treatment on VC content of kiwi fruit (Actinidia arguta) fruit infecting extended penicillium
As can be seen from fig. 11, the VC content is in a general decreasing trend, and there is no significant difference in VC content between the irradiation group and the control group during the whole storage period, which indicates that the electron beam irradiation has no significant effect on the VC content of the actinidia arguta var nitida for stab inoculation of extended penicillium. Before 105d, VC content was generally higher in the 0.4 kGy-treated group than in the other 3 groups.
Through research and analysis on activity, total phenol content and main quality index change of PAL enzymes related to resistance of the 2 varieties, the electron beam irradiation treatment with proper dosage can obviously inhibit the occurrence of penicillium actinidiae disease caused by penicillium expansum, enhance the disease resistance of actinidia chinensis, maintain good quality of actinidia chinensis, and is a good method for preventing and treating penicillium actinidiae disease.
Claims (7)
1. A method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation is characterized in that: the method comprises the following steps: artificially inoculating (infecting) expanded penicillium to kiwi fruits harvested normally and mature, air-drying, flatly paving in an irradiation tray in a single layer mode, conveying into a high-energy electron beam irradiation field for irradiation treatment, and putting into a plastic bag for low-temperature storage after irradiation.
2. The method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation according to claim 1, wherein: the high-energy electron beam irradiation field adopts a high-energy electron beam generated by a 10MeV/20kW high-energy electron beam linear accelerator for irradiation treatment, the frequency of the accelerator is 57Hz, and the running speed of the tray is 7 m/min.
3. The method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation according to claim 1 or 2, wherein: the irradiation dose of the irradiation treatment is 0.4-1.2 kGy.
4. The method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation according to claim 3, wherein: the low-temperature storage comprises the following steps: the temperature is 0-1 ℃, RH 90% -95% in a refrigerator, and the PE bag is sealed by a rubber band for refrigeration after 48 hours.
5. The method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation according to claim 4, wherein: the plastic bag is a PE bag with the thickness of 0.03 mm.
6. The method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation according to claim 5, wherein: the artificial inoculation mode is infection.
7. The method for preventing and treating penicilliosis of kiwi fruits by high-energy electron beam irradiation according to claim 6, wherein: the kiwi fruit variety is Haiword and Asia Kiwi fruit.
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